Can babilla mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

sirloin primal · Spain

babilla

Q: What is babilla in Germany?

babilla is the Spain retail name for the tri-tip, which sits on the sirloin primal. In Germany, the same cut is most often labeled Bürgermeisterstück.

Q: What is babilla called in Germany?

Look for Bürgermeisterstück—mapped to Tri Tip (tri-tip).

Q: What primal is babilla from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

In Germany, this cut is Bürgermeisterstück.

Close match · Confidence 0.75

Fig. 1 · Bottom sirloin, triangular muscle at the base of the sirloin near the flank · sirloin primal

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

Primalsirloin

LocationBottom sirloin, triangular muscle at the base of the sirloin near the flank

In GermanyBürgermeisterstück

What is this cut →Global guide →

How to order steak doneness

Spain → Germany

rare	Poco hecho	→	Blutig	48–55°C
medium rare	Al punto	→	Rosa	55–60°C
medium	En su punto	→	Halb durch	60–65°C
well done	Muy hecho	→	Durch / Gut durch	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“babilla” in Spain maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Germany, look for labels such as Bürgermeisterstück. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.